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Seafood Enchiladas

Reviewed: Apr. 19, 2008
I just came accross this searching in google for a recipe of this nature to try out. I was craving seafood and mexican food at the same time. I had something similar to this recipe at a resturaunt. Wow! This meal was incredible!!! Easy to make as well. I however, had a few modifications. Fresh crab meat is the kicker here instead of imitation crab meat. It is a bit more expensive, but adds more flavor. I cut the tails off the shrimp. I added grounded red pepper and more garlic to the seafood/cheese mixture. I also added a few green diced chili peppers. I used heavy whipping cream so the sauce wouldn't be soupy. Using the heavy whipping cream thickens more as you bake too. I added jalapenos. I used a mexican blended cheese combination instead of colby cheese. I put guacomole a top the enchiladas before the sauce. What I recommed is not to use all of the sauce as it does tend to make the soft taco shells a bit too soft. What I love about this recipe is yes, you can add any garnish a top the enchiladas or any modifications to your liking and it will still be delish!! I am impressed and definately adding this to my recipe box!! Thank you for sharing this!! Very yummy!
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